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Foodborne illness is a common and expensive public health problem caused by consuming contaminated food or beverages. In fact, according to the Centers for Disease Control and Prevention (CDC), an estimated one out of six people get sick in the United States daily, leading to a significant economic burden of over $17 billion attributed to the top 15 prevalent foodborne pathogens. The good news is that by following basic food safety practices, foodborne illness is preventable. 

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All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.

This course is a level II continuing competence.
View continuing competence level descriptions here.